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Method
Place the knuckles of ham and streaky
bacon in cold water (without salt) and
slowly bring to the boil. From time to
time skim off the scum which will rise
to the top.
Peel the vegetables. When the meat water
is boiling add the carrots, turnips,
leeks, onion and celery and leave to
cook over a low flame. After 45 minutes
add the geese carcasses (if available),
the leeks and the cabbage (which can
first be blanched for 10 minutes in
boiling salt water).
Season to taste.
Add the potatoes 30 minutes later. To
prepare the accompaniment: mix the bread,
eggs and goose fat (the bread needs to
absorb the liquid without being crushed),
add the raw, chopped bacon, salt, pepper
and flour and roll into little balls.
Plunge the balls into the soup, and - if
you have it - the confit too. Bring to
the boil, reduce the heat but leave to
bubble for 30 minutes.
In all, the potée needs to cook for at
least 2 ¼ hours.
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